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Wednesday, May 11, 2011

Stuffed Anaheim Peppers and Homemade Enchilada Sauce

From the kitchen of One Perfect Bite...These peppers are a great make-ahead family meal. They're easy to prepare and make a nice addition to your Mexican-style or Southwestern repertoire. The recipe defines simplicity. Soft (uncooked) chorizo sausage is mixed with cheese and a bit of oregano before being piped into Anaheim or banana peppers that will be topped with an enchilada sauce and a bit more cheese prior to baking. A recipe for enchilada sauce appears below. While the sauce can be homemade or store bought, I suggest you choose one that is not overly hot. The peppers have some heat and the chorizo can be quite spicy. I've found the addition of a really hot sauce can be a bit too much for the standard palate to bear. I like to serve these with a salad that's laced with lots of iceberg lettuce. I know its use is frowned on, but I've never found a replacement that adds the same crunch to salads, and the crispness is really pleasant here. If you'd like to add more color to the meal, a yellow or cilantro rice would be a great accompaniment. Gals, I've have to be honest here. This is guy food, of the grow hair on your chest variety. Teenage boys and their fathers will worship the ground you walk on when you serve these. Your daughters will think you've come unwrapped. So, be foreward. This is fraternity food. Don't forget to pass bottled hot sauce at the table. You'll probably also want to pass some sour cream to dowse the fire the sauce will cause. Here are the two recipes.

Directions:1) Preheat oven to 375 degrees F.2) Slice off tops and remove seeds and ribs from peppers.3) Remove chorizo from casing and mash into a paste. Add 1 cup cheese and oregano and mix well.4) Divide sausage mixture into 6 portions. Roll each portion into a spindle shape and shove point first into into a pepper using a small spoon to force mixture into cavity. Alternatively, mixture can be piped into peppers using a pastry bag and wide-tipped nozzle. Overfill slightly.5) Film bottom of a baking dish with about 1 cup enchilada sauce. Arrange peppers in dish on top of sauce. Cover with remaining sauce and sprinkle with reserved 1/4 cup cheese. Bake for 45 minutes. Serve hot. Yield: 6 peppers.

I love these peppers Mary! whenever I do groceries, I always look for these Anaheim peppers instead of the big peppers, not to mention that in the fall I go crazy for the the red ones :) Great dish, and these colors make you wanna eat the screen :))

What a great versatile dish! I have not done anything with stuffing pepper in so long. I think I’m going to have to play, and maybe do a bean version. We love hot/spicy dishes in our house! Thanks for inspiring me each day and making meals exciting!

O, we do love stuffed peppers. I stuff my Anaheim peppers with a ground beef/onion mixture...but I know sausage would be good, too.'Now, do you use the Anaheims or the Banana peppers? I've never served mine with a sauce and now I am wondering WHY!! :))I will make your sauce the very next time...xo bj

I love these type of peppers. You can do so much with them. I like chile rellenos especially. And you are right, they are very popular with the boys! I've never tried making homemade enchilada sauce, other than red chili sauce which is very different in flavor from this recipe.

Gosh, that's a lot of chili powder in the sauce, maybe a whole bottle! I do like the sauce recipe though and I may try it. I don't think I've ever seen a banana pepper! Oh, how long will the sauce keep?

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